Thai Chicken Lettuce Wraps

We found this P.F. Chang's recipe on grouprecipes.com.  I changed the amount of onion though... 1 whole onion is a little much I thought.  Other than that, we LOVE this recipe!  I love the flavors and different textures in this dish.

Ingredients

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• 16 iceberg or green lettuce leaves (rinsed)                                             
• 1 lb chicken breast -- cooked and cut in small chunks
• 1/4 small onion -- chopped                                                 
• 1/2 Cup pine nuts, chopped (optional)                                                 
• 2 tablespoons minced garlic
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce (I make my own mixing peanut butter & soy sauce with a little garlic and onion powder.)
• 2 teaspoons minced fresh ginger
• 1 tablespoon rice wine vinegar
• 2 teaspoons Asian chili pepper sauce (I just used a little Tobasco)                                 
• 1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped 
• 1 green onion -- thinly sliced    
• 2 teaspoons sesame oil

How to make it

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• Rinse lettuce leaves, keeping them whole. Set aside to drain.
• Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts, pine nuts and green onions. Cook until onions begin to wilt, about 2 minutes.
• Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.
• Note: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.